Breakfast Migas | Mexican Breakfast
Breakfast migas are a Mexican styled breakfast in skillet or taco form featuring eggs, vegetables and cheese.
I have definitely been in a cooking slump…for a long time now. Moving 1,000 miles and trying to get settled, then 3 months later our house getting struck by lightning and catching fire, making us completely displaced completely gave me every excuse in the book to not have to cook. Despite the fact, that I really do enjoy cooking and creating new recipes!
To try and get myself out of my own slump, I started subscriptions to several monthly magazines in hopes to be inspired. There’s something about good old paper and print that just speaks to me differently than scrolling through Pinterest. Anyone else with me?
My first magazine came and there was a recipe for Breakfast Migas. I was so intrigued by the recipe but knew I wanted to change things up just a bit to be more my family’s style. YA’LL, THEY WERE AMAZING!!! So amazing that my husband requested for lunch as well!
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These were SO delicious! I mean, like SOOOO delicious!
Breakfast Migas | Mexican Breakfast
Ingredients
- 8 corn tortilla shells Cut in half and then into 1" thick slices
- 1/2 onion diced
- 1-2 jalapeños diced, use more or less depending on how much heat you prefer
- 4 eggs scrambled
- 1/4 C queso fresco cheese crumbled
- 8 cherry tomatoes diced
- 1 cilantro to garnish
- 1 TBSP extra virgin olive oil
Instructions
- Heat EVOO in a skillet
- Add diced onions and jalapenos. Cook until translucent
- Remove and set aside
- In the same skillet, add sliced corn tortilla shells. Cook until slightly browned
- Remove and set aside
- Scramble eggs
- Toss in tomatoes on top of scrambled eggs until they are slightly warmed
- Add back to the skillet the onions, jalapenos and corn tortillas
- Garnish with cilantro and queso fresco cheese
- Enjoy!
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